Tomato panzanella

Photo and styling by John Houser III, Special to The Baltimore Sun

Panzanella, the Italian salad using, is one of my summer favorites, but it always seems that there is too much bread. So this version pares down the bread, leaving just enough to soak up the wonderful tomato juices as well as the vinaigrette without becoming too dry or too soggy. The key is really stale bread. Buy a baguette (they're tougher than Italian loaves), eat half (using the tomato butter from the cocktail recipe) and put away the other half for a day or (even better) two. As always, don't be afraid of the anchovies. They add a ton of flavor — and not the fishy kind. They're the key to this powerful vinaigrette. The fresher the tomatoes are in this recipe, the better. Make this after you get back from the farmers' market and enjoy a taste of summer for lunch.

Makes: 10 servings

1/4 teaspoon red pepper flakes

3 tablespoons white wine vinegar

6 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/8 teaspoon (a good pinch) freshly ground black pepper

3 anchovy fillets mashed to a paste

1 clove garlic planed or smashed to a paste

6 tablespoons extra virgin olive oil

8 ounces stale French baguette (1/2 loaf, cut into 1/2-inch cubes)

1 cucumber, peeled and cubed into 1/2-inch cubes

1/4 red onion sliced as thinly as possible across the length of the onion

1 stalk of celery sliced thinly on the bias (diagonally)

2 pounds mixed tomatoes (the more varieties the better), chopped into medium chunks

1 teaspoon salt

1/8 teaspoon fresh-ground black pepper

Mix the first seven ingredients together in a deep mixing bowl. Slowly drizzle in the olive oil while whisking vigorously to create an emulsion that will stabilize your vinaigrette. Add the rest of the ingredients and toss to combine. Let the panzanella sit for 10 minutes to blend, toss again and serve.

Tip: For a more complex panzanella you can use half French baguette and half pumpernickel for the base.

Panzanella, the Italian salad using, is one of my summer favorites, but it always seems that there is too much bread. So this version pares down the bread, leaving just enough to soak up the wonderful tomato juices as well as the vinaigrette without becoming too dry or too soggy. The key is really stale bread. Buy a baguette (they're tougher than Italian loaves), eat half (using the tomato butter from the cocktail recipe) and put away the other half for a day or (even better) two. As always, don't be afraid of the anchovies. They add a ton of flavor — and not the fishy kind. They're the key to this powerful vinaigrette. The fresher the tomatoes are in this recipe, the better. Make this after you get back from the farmers' market and enjoy a taste of summer for lunch.

Makes: 10 servings

1/4 teaspoon red pepper flakes

3 tablespoons white wine vinegar

6 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/8 teaspoon (a good pinch) freshly ground black pepper

3 anchovy fillets mashed to a paste

1 clove garlic planed or smashed to a paste

6 tablespoons extra virgin olive oil

8 ounces stale French baguette (1/2 loaf, cut into 1/2-inch cubes)

1 cucumber, peeled and cubed into 1/2-inch cubes

1/4 red onion sliced as thinly as possible across the length of the onion

1 stalk of celery sliced thinly on the bias (diagonally)

2 pounds mixed tomatoes (the more varieties the better), chopped into medium chunks

1 teaspoon salt

1/8 teaspoon fresh-ground black pepper

Mix the first seven ingredients together in a deep mixing bowl. Slowly drizzle in the olive oil while whisking vigorously to create an emulsion that will stabilize your vinaigrette. Add the rest of the ingredients and toss to combine. Let the panzanella sit for 10 minutes to blend, toss again and serve.

Tip: For a more complex panzanella you can use half French baguette and half pumpernickel for the base.

(Photo and styling by John Houser III, Special to The Baltimore Sun)

Panzanella, the Italian salad using, is one of my summer favorites, but it always seems that there is too much bread. So this version pares down the bread, leaving just enough to soak up the wonderful tomato juices as well as the vinaigrette without becoming too dry or too soggy. The key is really stale bread. Buy a baguette (they're tougher than Italian loaves), eat half (using the tomato butter from the cocktail recipe) and put away the other half for a day or (even better) two. As always, don't be afraid of the anchovies. They add a ton of flavor — and not the fishy kind. They're the key to this powerful vinaigrette. The fresher the tomatoes are in this recipe, the better. Make this after you get back from the farmers' market and enjoy a taste of summer for lunch.

Makes: 10 servings

1/4 teaspoon red pepper flakes

3 tablespoons white wine vinegar

6 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

1/8 teaspoon (a good pinch) freshly ground black pepper

3 anchovy fillets mashed to a paste

1 clove garlic planed or smashed to a paste

6 tablespoons extra virgin olive oil

8 ounces stale French baguette (1/2 loaf, cut into 1/2-inch cubes)

1 cucumber, peeled and cubed into 1/2-inch cubes

1/4 red onion sliced as thinly as possible across the length of the onion

1 stalk of celery sliced thinly on the bias (diagonally)

2 pounds mixed tomatoes (the more varieties the better), chopped into medium chunks

1 teaspoon salt

1/8 teaspoon fresh-ground black pepper

Mix the first seven ingredients together in a deep mixing bowl. Slowly drizzle in the olive oil while whisking vigorously to create an emulsion that will stabilize your vinaigrette. Add the rest of the ingredients and toss to combine. Let the panzanella sit for 10 minutes to blend, toss again and serve.

Tip: For a more complex panzanella you can use half French baguette and half pumpernickel for the base.